| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Canning, Fruits, Preserves | 8 | Pints | |
INGREDIENTS
| 4 | qt | Cubed or shredded zucchini |
| 46 | oz | Unsweetened pineapple juice |
| canned | ||
| 1 1/2 | c | Bottled lemon juice |
| 3 | c | Sugar |
INSTRUCTIONS
Yield: About 8 to 9 pints Procedure: Peel zucchini and either cut into 1/2-inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill jars with hot mixture and cooking liquid, leaving 1/2-inch headspace. Adjust lids and process. Table 1. Recommended process time for Zucchini-Pineapple in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-Pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min. ======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias
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Nutrition (calculated from recipe ingredients)
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Calories: 439
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 105.4mg
Potassium: 1014.4mg
Carbohydrates: 109.1g
Fiber: 3.5g
Sugar: 99.8g
Protein: 4.2g